Iron pot sauce recipe;
300 grams of soybean sauce of Zuoxiangyuan, 100 grams of Haitian soybean sauce, 100 grams of shallot companion bean paste, 70 grams of Sprite, 350 grams of triad oil, 100 grams of dried shallots (chopped),
Add triad oil to 30% heat in the pot, add dried shallots to love the aroma, add The Fragrant Garden Soybean Sauce, Haitian Soybean Sauce, Shallot Companion Bean Sauce simmer for 10 minutes, pour into a bowl, pour into Sprite and stir well.
Iron pan oil;
750 grams of chicken fat, 750 grams of soybean oil, 750 grams of lard, 20 grams of star anise, 70 grams of garlic with skin (pat pine), 300 grams of green onion, 300 grams of ginger slices, 150 grams of dried shallots (cut into pieces), add chanterelle, soybean oil, lard to 30% heat, add star anise, garlic with skin 7, green onion segments, ginger slices, dried shallots boiled golden brown out of aroma, filtered and set aside.
Stewed sheep scorpions in an iron pot;
3000 g of sheep scorpion (chopped, rinsed, cleaned with flying water),
Spice ratio;
Green pepper 15 grams, star anise 10 grams, cucumber 5 grams, white buckle 5 grams, grass fruit 5 grams, galangal 5 grams, meat buckle 5 grams, cumin 5 grams, cloves 3 grams, cinnamon 3 grams, white root 3 grams, fragrant leaves 1 gram, peppercorns 8 grams, cumin grains 10 grams, the above spices crushed into granules. Divide into two servings and place in a spice packet.
Production process;
400 grams of sanhe oil, 20 grams of ginger slices, 15 grams of dried bullet peppers, 15 grams of dried bell peppers, 10 grams of rock sugar, 60 grams of Dandan bean paste, 35 grams of Merlot spicy sauce, 30 grams of sweet noodle sauce, 10 grams of spicy girls, 35 grams of spicy pot ingredients, 30 grams of hot pot base, 50 grams of flower carving wine, 5 grams of wine brewing, 5 grams of salt, 5000 grams of broth, 1 gram of flavor overflow spoon flavor fresh (sold in a treasure), 4 grams of spicy fresh dew, 2 grams of flavor spilled spoon (sold by a treasure), 1 gram of aaa spice, Flavor overflow spoon ethyl flavor enhancer (a treasure is available) 5 grams, chicken juice 15 grams, chicken essence 30 grams, monosodium glutamate 20 grams, white pepper 5 grams,
Add triad oil to 30% heat in the pot, add ginger slices and fry until golden brown, add bullets, dry bell pepper to make the aroma, add Dandan bean paste, sweet noodle sauce, Merlot spicy sauce, spicy fragrant fruit, rock sugar, spicy girl, hot pot base, wine brewing, flower carving wine to make the aroma, add broth, salt, flavor overflow spoon dripping incense, spicy fresh sauce, flavor overflow spoon flavor fresh, aaa spice, flavor overflow spoon ethyl perfumer, chicken juice, spice package a boil, add sheep scorpion, pour into the pressure cooker for twenty-five minutes, simmer for five minutes, simmer for five minutes, Pour into the pot, add chicken essence, monosodium glutamate, white pepper, sprinkle with coriander segments, chives and shreds.
Iron pot big rooster;
Sauce ratio;
40 grams of shallot companion bean paste, 50 grams of Donggu soy sauce, 50 grams of Weidamei soy sauce, 80 grams of flower carving wine, 20 grams of light soy sauce, 8 grams of dark soy sauce, mix all the above spices together and stir well.
Star anise 5 g, Peppercorns 2 g, Cumin 1 g, Dried Chili Pepper Segments 2 g,
Seasoning ratio;
Broth 4500 g, monosodium glutamate 20 g, chicken essence 40 g, pepper 3 g, chicken juice 10 g, salt 3 g, triad oil 500 g.
Big rooster 2500 g (chopped, cleaned), red mushroom 200 g (cut into pieces), ginger slices 50 g, green onion 50 g, add triad oil in the pot to 30% heat, add green onion, ginger slices sauté to taste, add spices to fry, add chicken nuggets, sauce sauté until colored, add broth, monosodium glutamate, chicken essence, pepper, chicken juice, salt boiled, pour into the pressure cooker, steam pressure for six minutes out of the pot, sprinkle with chives.
Stove fish;
Ratio of fish stew seasoning;
10 grams of sugar, 50 grams of flower carving wine, 50 grams of Donggu soy sauce, 50 grams of light soy sauce, 80 grams of steamed fish soy sauce, 60 grams of aged vinegar, 50 grams of Mitamei soy sauce, 40 grams of Fortuna oyster sauce, 30 grams of hot pot base (red 999), 10 grams of Zhou Junji spicy pot ingredients, 5 grams of rattan pepper oil, 3 grams of black pepper powder, 20 grams of chicken essence, 10 grams of monosodium glutamate,
60 grams of ginger slices, 100 grams of pork belly slices, 50 grams of garlic slices, one grass fruit, one meat buckle, one star anise, one piece of fragrant leaves, 2 grams of cumin, 1 g of green peppercorns, 1 gram of peppercorns, 5 grams of dried chili pepper segments, 100 grams of sanhe sauce, 4000 grams of broth, 10 grams of sharp peppercorns, 50 grams of coriander segments, 50 grams of green onion segments, 300 grams of triad oil, 1750 grams of grass carp (cleaned)
Add sanhe oil to the pot and cook until 30% heat, add pork belly, ginger slices, garlic slices and sauté to make the aroma, add grass fruits, meat buckles, star anise, fragrant leaves, cumin, green peppercorns, peppercorns, dried chili pepper segments, sanhe sauce sauté to bring out the aroma, add the broth, stew the fish seasoning on high heat, add the grass carp and cover and stew for about 25 minutes, sprinkle with sharp peppers, coriander segments, green onions.
Stewed geese in an iron pot;
Iron pot stewed goose special sauce;
50 grams of shallot companion sauce, 10 grams of red oil bean paste, 10 grams of Zhou Junji spicy sauce pot, 10 grams of Little Swan hot pot base, 1 gram of flavor overflow spoon ethyl flavor enhancer (a treasure is available) 1 gram (caramelized type), flavor overflow spoon drip fragrance (a treasure is available) 3 grams (strong flavor type), flavor overflow spoon flavor fresh (a treasure is available) 2 grams,
Goose special sauce;
50 grams of Weidami soy sauce, 50 grams of Donggu soy sauce, 30 grams of flower carving wine, 15 grams of sugar, mix all the above spices together and stir well.
Spice pack ratio;
1 g of peppercorns, 3 g of cinnamon, 2 g of galangal, 1 g of cardamom, 2 g of cucumber, 1 g of cloves, 1 g of white buckle, 1 g of cinnamon, 1 g of white root, 1 piece of fragrant leaves, 1 g of cumin, 1 g of cumin, 2 g of grass fruit, 1 g of peppercorns, 5 g of dried peppers of bullets, all the above spices are washed and put into the spice pack for later.
Pickling;
2500 grams of goose (chopped, cleaned, drained), 50 grams of green onion, 20 grams of ginger slices, 50 grams of flower carving wine, 50 grams of dried shallots, 10 grams of chicken essence, 5 grams of pepper, 5 grams of salt, 5 grams of chicken essence, 5 grams of star anise, mix all the above raw materials together and mix well and marinate for half an hour (clean up the residue) for later,
Add 150 grams of triad oil, 50 grams of peanut oil to 30% heat, add the goose, the goose special sauce stir-fry evenly, add the goose special sauce, broth, spice pack into the pressure cooker, cover the steam pressure for ten minutes, pour into the pot and add 30 grams of chicken essence,
Finally, let's talk about food additives
As long as it is to do catering, basically have to use food additives, 1 is to season, make your food more delicious, in fact, our usual people's condiments are also food additives, such as monosodium glutamate, taste very fresh soy sauce, etc. are additives, 2 is also to save costs, some spices in the second use of the effect will be greatly reduced, so this time need additives, easy to use and save money.
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